What is the name of the national alcoholic drink of Japan, and from which fermented plant is it made?

Often mistaken for a "rice wine" in the West, Japan's celebrated national beverage is actually a brewed drink, much like beer. This drink is sake, and its creation begins with a very specific ingredient: highly polished rice. The process involves fermenting this rice after a unique mold, called koji, has converted the rice starches into sugar, a crucial step that sets it apart from other alcoholic beverages. The quality of the rice and the degree to which its outer layers are milled away are key factors in determining the final taste and classification of the sake.

Sake, or "nihonshu" as it's known in Japan (which literally means "Japanese liquor"), has a history stretching back over a thousand years. It is deeply woven into the country's cultural fabric, playing a central role in Shinto purification rituals, traditional ceremonies, and celebratory toasts. Unlike wine, its flavor profile can vary dramatically based on the rice variety, water source, and brewing method, and it can be enjoyed either chilled, at room temperature, or gently warmed depending on the type and season.